Apr 2, 2007

Christine Galanis’s Greek-Style Vegetables

Although the Agawam Diner is owned and run by Greek-Americans, the menu doesn't reflect much of their heritage. At home, though, many of the Galanises are fond of Greek food. That's especially true of John "Bubba" Galanis, who eats his mother's cooking at any opportunity he gets, in particular this side dish. "It's an everyday-veggie sort of thing," says Bubba.

2 small zucchini, cut into 1" pieces
1 medium eggplant, cut into 1" pieces
6 tbsp. canola oil
4 cloves garlic, chopped
1 large yellow onion, chopped
1⁄3 cup chicken stock
2 tbsp. chicken base, preferably Better Than
   Bouillon
1 lb. green beans, trimmed and cut into 2" pieces
1 28-oz. can crushed tomatoes, undrained
5 medium carrots, peeled, halved lengthwise, and cut
   into 2" pieces
3 ribs celery, roughly chopped
1 medium red bell pepper, cored, seeded, and cut
   into 1" chunks
1 large russet potato, peeled and chopped
Salt and freshly ground black pepper
1 cup frozen peas, thawed

Heat oven to 450°. Toss together zucchini, eggplant, and 3 tbsp. oil in a 9" × 13" casserole dish and bake until softened, about 20 minutes; set aside. Reduce oven temperature to 350°. Meanwhile, heat remaining oil in a large skillet over medium heat. Add garlic and onions and cook until soft, about 10 minutes. Mix stock and chicken base together in a small bowl; add to skillet along with green beans and cook until softened, about 10 minutes. Add tomatoes, carrots, celery, peppers, potatoes, and salt and pepper to taste and stir well. Cook until softened, about 15 minutes more. Transfer contents of skillet to casserole dish. Stir in peas. Bake until vegetables are soft and sauce is bubbly, about 45 minutes. Serve hot or at room temperature.

SERVES 8